Porcini braised chicken thighs from Taste & Technique: Recipes to Elevate Your Home Cooking (page 232) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hazelnut sauce verte; Arugula with cherries, shaved sheep's milk cheese, and sherry vinaigrette; Crispy baby artichokes; Long-cooked broccoli; Potato dumplings; Orange-caraway glazed carrots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KevinSeattle on December 04, 2023

    This is such a simple technique for a crisp-skin chicken thigh braise, I have no excuses for ever doing it a different way (and I’m kicking myself for not thinking of it first. D’oh!). I’m dying to try it with turkey thighs. Oh, and I love the dried porcini in this. I used a powdered one, about 1 ½ teaspoons for about a half recipe. I would definitely make this again.

  • meggan on April 16, 2022

    I couldn't find dried porcini so I used dried shiitake and some porcini powder. That was ok but next time I will look for the porcinis.

  • Zosia on February 04, 2021

    The chicken was excellent - fork tender with crisp skin - and the vegetables were good too. I served it with rice to help absorb all of the delicious liquid but I will make the recommended dumplings next time.

  • FJT on November 17, 2017

    Made this for my in-laws. Comes together very easily and was very tasty; will definitely make again.

  • Niemie on April 03, 2017

    This is now my go-to braised chicken recipe. The porcini added a lovely earthy note. I highly recommend pairing with the potato dumplings-- the best chicken and dumplings imaginable. Really approachable dinner party fair, especially if entertaining less adventurous eaters or families with small kids.

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